Head Chef

I'm looking for a Head Chef for this beautiful Inn set a few miles back from the Northumberland coast.

You'll be responsible for the running of the Kitchen and have support from the Chef owner who's looking to step out of the kitchen to focus on elevating the reputation of their already well regarded Inn.

The food style is modern British with Gastro pub favourites done exceptionally well, and a specials board that will give you the opportunity to trial and develop dishes using the local larder.

This role would suit a Head Chef who's comfortable with working in a small team and is keen to showcase their style to a mix of tourists and friendly locals, and personality is going to play a large part in the selection process.

You must be comfortable with working to a strict (but manageable) GP, and should possess excellent hygiene standards and be interested in training your junior team members.

Please send an up to date CV quoting ref 17296 to:

ian@chefsinscotland.co.uk

Possibly Front of House

RELIEF - HEAD CHEF - NAIRN - LIVE OUT
£24/hr Paid Monthly PAYE
ASAP for one Month Initially
Will be liaising with Head Office to implement new menu and develop team
5 Chefs + KPs
Bar/Bistro Menu, town centre location

Apply quoting RELIEFheadNAIRN to:

ian@chefsinscotland.co.uk

Yes

I'm looking for an experienced Head Chef for this popular bar/ restaurant. There's a good team in place within a well structured company that's seeking to strengthen before the busier summer months. The company offers excellent perks including an achievable GP related bonus.

You must be comfortable with working within a larger company and reporting to directors, however you'll be responsible for your department and largely offered autonomy over menus and the running of the kitchen.

Strong leadership skills and the ability to train and motivate your team will be essential, and experience within a similar environment will be considered a bonus.

The venue is located within a town centre with excellent public transport links, and would suit a strong Sous Chef looking for their next step, or a Head Chef with a proven track record and an eagerness to work within a well structured and friendly company.

For more information or to apply please send an up to date CV quoting 17206 to:

ian@chefsinscotland.co.uk

Yes

THE POSITION & LOCH INSH OUTDOOR CENTRE

Loch Insh Outdoor Centre is an award-winning, family run, holiday and outdoor education destination in the Cairngorms National Park and the management team are seeking a personable and highly motivated leader for our kitchen team in this dynamic and seasonal business.

The Head Chef is the culinary and operational lead for all food production at The Boathouse; This is not a role for someone who simply wants to cook. Menu’s reflect service that ranges from a busy summer café that transitions into evening à la carte service, this fitted around a school group canteen for seven months of the year outside of school holidays; whilst also delivering bespoke private functions ranging from Birthday Parties and Funeral teas, to full Wedding Reception or Large Club or Corporate Bookings, typically at weekends, interspersed across the year.

You will be the person who drives food gross profit, owns the ordering and waste management processes, ensures EHO compliance, and builds menus that the sales team can deploy confidently in your absence.

PEER RELATIONSHIP:
• Restaurant & Event Manager (joint operational leadership of The Boathouse Restaurant);
• Sales & Marketing Manager;
• Estates & Housekeeping Manager;
• Activities & Education Manager;
• Finance Manager; peer disputes escalate to Managing Director.
 
JOB LEVEL ACCOUNTABILITIES

Every aspect of this role should contribute to Loch Insh's four organisational pillars:

Inspire
Create food experiences that exceed expectations — from a school child's first taste of Highland cuisine to a wedding couple's finest meal. Nurture
Develop your team's skills, support their growth, and build a kitchen culture based on standards, care, and professional pride. Master
Own your craft and your numbers. Pursue culinary excellence and operational precision in equal measure. Sustain
Manage resources responsibly. Reduce waste, source thoughtfully, and run a kitchen that is financially and environmentally sustainable.

PERSON SPECIFICATION

Essential
• Proven track record as Head Chef or Senior Chef de Partie in a multi-service kitchen environment.
• Demonstrable experience in à la carte dining, casual café service, and large-scale event catering including weddings.
• Strong financial literacy: food cost calculation, GP management, ordering, and stock control.
• Comprehensive allergen knowledge and demonstrated experience implementing allergen management protocols.
• Thorough knowledge of CookSafe, HACCP, COSHH, and EHO requirements.
• Experience producing nutritional planning for group catering, including school groups and special dietary requirements.
• Ability to develop deployable event and wedding menus that can be sold and communicated by a sales team independently.
• Strong administrative discipline: ordering, documentation, compliance records completed to deadline, every time.
• Effective team leader: ability to recruit, train, rota, and performance-manage a kitchen team.
• Either having own accommodation in the area or seeking to relocate to own accommodation in the area. Staff accommodation can be available for a limited transition period, but company staff accommodation cannot be a long-term solution.

Desirable
• Experience in hospitality within an outdoor activity, leisure, or destination venue context.
• Knowledge of Scottish produce and a willingness to incorporate locally sourced ingredients.
• Formal culinary qualification (HND, SVQ Level 3 or equivalent) — applied intelligence and proven track record valued equally.
• Experience working with budget-setting and participating in HOD-level financial reviews.

Please send an up to date CV with references to Duncan Freshwater

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